Creamy Shrimp, Potato & Pea Curry
with Cilantro & White Rice
- Milk
- Shellfish
This creamy, vibrantly-colored, and mildly-spiced Indian-style curry will warm you from the inside out. It’s packed with tender potatoes, juicy diced chicken thighs, bold spices like ginger and garam masala, plus little pops of flavor from tender sweet peas. It’s ladled alongside fluffy white rice, then sprinkled with cilantro and a bright squeeze of lime to finish.
Ingredients
1 teaspoon
Garam Masala
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
½ cup
White Rice
4 ounce
Peas
1 unit
Chicken Stock Concentrate
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Turmeric
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Lime
¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. • Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Dice potatoes into ½-inch pieces. Peel and grate ginger.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over high heat. Add chicken, potatoes, ginger, turmeric, garam masala, salt, and pepper. • Cook, stirring occasionally, until chicken is browned, 2-3 minutes. (It’ll finish cooking in the next step.)
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
• To pan with chicken mixture, add stock concentrate, 1¼ cups water, and ¼ tsp sugar (2 cups water and ½ tsp sugar for 4 servings). Stir to combine. • Cover and reduce heat to medium high. Bring to a simmer and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, 8-10 minutes. Remove from heat.
• Meanwhile, quarter lime. Roughly chop cilantro. • Once curry is done, stir in peas, sour cream, yogurt, and juice from two lime wedges (four wedges for 4 servings) until combined and peas are warmed through. • Taste and season with salt and pepper if desired.
• Divide curry and rice between shallow bowls in separate sections. • Garnish with cilantro and serve with a squeeze of lime.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it mild; adding extra spices like cumin or more garam masala boosted the curry taste 🍲.
- Ease of prep: Precise measurements are key; following the recipe closely ensures the right consistency and flavor balance.
- Suggestions: Consider toasting spices first and adding garam masala later for deeper flavor. Try corn instead of potatoes for variety.
- Protein: Many preferred chicken over shrimp, finding it better suited to the curry's flavors and textures.
Reviews from our home cooks
These chefs are right-on with their measurements & amount of time of cooking required. I made this with shrimp and it was absolutely delicious. However, I eyed my 1 1/4 cups water and it was a bit thin, so I mixed cornstarch with Coconut milk and stirred in while it was simmering. It ended up being wonderful anyhow, but always measure!!!
The three stars was only because it was better with chicken. I wouldn't get shrimp with this next time. Way too many peas. I think I'm just not a pea lover so it's all I can taste in a recipe.
Loved it with shrimp! Couldn't believe this was low calorie!
